Magra T I, Bloukas J G, Fista G A
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Meat Sci. 2006 Feb;72(2):280-7. doi: 10.1016/j.meatsci.2005.07.021. Epub 2005 Oct 12.
Blanching of leek at boiling temperature for 1min reduced (p<0.05) the nitrate content. Freezing of leek at -18°C and storage for 5 months, with or without vacuum, also reduced (p<0.05) the nitrate content, while drying at 85°C for 2h and storage for 5 months, with or without vacuum, had no effect (p>0.05) on nitrate content. Frozen leek as a whole plant was unsuitable for the production of traditional sausages. The most appropriate level of dried leek for sausage production was 20g/kg of meat mixture. The nitrate content of sausages with frozen and dried leek ranged on the 7th day from 24.5±14 to 36.3±13ppm and the nitrite content from 1.4±0.4 to 2.6±1ppm. Sausages with dried leek had better (p<0.05) colour, higher (p<0.05) pH and lower (p<0.05) TBA values. Sausages with frozen and dried leek had the same (p>0.05) sensory attributes as those produced with fresh leek. Vacuum packaging affected (p<0.05) the odour of fresh sausages with frozen and dried leek and the overall acceptability of fresh sausages with frozen leek. Sausages with frozen and dried leek stored under vacuum had higher scores for sensory attributes, which were not always significant.
韭菜在沸腾温度下焯烫1分钟可降低（p<0.05）硝酸盐含量。韭菜在-18°C冷冻并储存5个月，无论有无真空包装，也可降低（p<0.05）硝酸盐含量，而在85°C干燥2小时并储存5个月，无论有无真空包装，对硝酸盐含量均无影响（p>0.05）。整株冷冻韭菜不适用于生产传统香肠。用于香肠生产的韭菜干最合适添加量为每千克肉混合物20克。含有冷冻和干燥韭菜的香肠在第7天的硝酸盐含量范围为24.5±14至36.3±13ppm，亚硝酸盐含量为1.4±0.4至2.6±1ppm。含有干燥韭菜的香肠颜色更好（p<0.05）、pH值更高（p<0.05）、硫代巴比妥酸值更低（p<0.05）。含有冷冻和干燥韭菜的香肠与用新鲜韭菜制作的香肠具有相同（p>0.05）的感官特性。真空包装影响（p<0.05）含有冷冻和干燥韭菜的新鲜香肠的气味以及含有冷冻韭菜的新鲜香肠的总体可接受性。真空包装下储存的含有冷冻和干燥韭菜的香肠感官特性得分更高，但并不总是显著。
